The Bite (Issue 38): Caramelized squash bucatini

and other summer pasta recipes I’ve never been a huge fan of yellow summer squash, dismissing it as dull with its tender skin and watery flesh. However, over the last week I’ve worked on perfecting a pasta that uses caramelized yellow squash as the base of rich, slightly sweet sauce. There will be a full essay published later today about how that ingredient actually helped me break out of a summertime funk, but I wanted our loyal subscribers to The Bite to actually get the recipe first. — Ashlie Stevens, deputy food editor. *** If you found yourself here without subscribing, make sure to sign up for [The 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haWwuY29tWAQAAAAl) so you don't miss anything! *** Recipe: Caramelized yellow summer squash bucatini Inspired by Ali Slagle’s caramelized zucchini pasta and Alison Roman’s caramelized shallot pasta Ingredients 2 small yellow summer squashes, grated or roughly chopped ½ small white onion, roughly chopped 2 to 4 teaspoons of red pepper flakes 4 tablespoons of butter, divided 2 tablespoons of olive oil, plus more if needed during caramelization 12 ounces of bucatini ¼ cup to ½ cup of whole-milk plain or Greek yogurt Salt and pepper to taste Optional: Chives, shaved parmesan, crispy crumbled bacon Directions 1. In a large skillet, melt 2 tablespoons of butter. Add 2 tablespoons of olive oil and red pepper flakes to taste, followed by the grated squashes and chopped onion. Sprinkle the mixture with salt, bring the heat down to medium-low and buckle in. Caramelizing is a long, slow business. Be prepared to pop on a podcast or movie while you wait. 2. Over the course of 40 minutes to an hour, stir the squash mixture every ten minutes or so, making sure to scrape up any browned bits on the bottom of the pan. If the squash starts to look dry, add another splash of olive oil. Remove the mixture from heat once the squash and onions are both jammy and sufficiently browned. 3. Meanwhile, cook the bucatini according to the package directions, making sure to reserve about a cup of pasta water. 4. Add the pasta to the skillet with the squash mixture, as well as the remaining butter, ¼ cup of whole-milk yogurt and a splash of reserved pasta water. Bring the mixture up to medium-low heat and adjust the sauce to the desired consistency. For a thicker sauce add more yogurt, for something a little thinner, add pasta water. Adjust a tablespoon at a time until you’re satisfied, then season with salt and pepper. 5. To serve, feel free to eat as-is, or top with chives, shaved parmesan and crispy crumbled bacon. To veganize this dish, simply use plant-based butter and yogurt and top your bowl with chives and crispy breadcrumbs. Some leftover caramelized yellow summer squash bucatini with toasted breadcrumbs If you’re looking for other summer pasta recipes, try these - [The perfect pasta for hot summer nights stars fresh tomatoes and buttery brie](~/AASU4wA~/RgRkq_LZP0RvaHR0cHM6Ly93d3cuc2Fsb24uY29tLzIwMjEvMDgvMTAvdGhlLXBlcmZlY3QtcGFzdGEtZm9yLWhvdC1zdW1tZXItbmlnaHRzLXN0YXJzLWZyZXNoLXRvbWF0b2VzLWFuZC1idXR0ZXJ5LWJyaWUvVwNzcGNCCmKz2m3JYkjbYwtSG3RyaXN0cmFtYmFsZHdpbjg1QGdtYWlsLmNvbVgEAAAAJQ~~) - [Bored with beige pasta? 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